OUT OF THE OFFICE

Travel + Food Blog

CREAMY CHICKEN CASSEROLE

WITH

MUSTARD & TARRAGON

Photo by Belinda- www.outoftheoffice.com.au

Photo by Belinda- www.outoftheoffice.com.au

There are no better words to come home to than: “I have made chicken casserole for dinner”.  Especially in the dead of Winter.  Actually, maybe: I have made chicken casserole, put fresh sheets on the bed AND bought you 2 blocks of crunch chocolate" would be better, now that I think of it. And being offered a foot massage while we watch bridesmaids on DVD. Ok, now I'm just being ridiculous.

This casserole is rich, creamy, hearty and tastes even better the next day (and believe me, you will have no problems eating this 2 days in a row). It tastes so indulgent, it would have you thinking it's full of fat —tricky when it's actually reasonably healthy if made with light cream. Vegetarians can substitute the chicken with green beans and baby carrots and it would be just as delicious.

Serve this over a bed of mashed potato, rice or even pasta. Be sure to have some bread nearby to mop up any left over sauce, it's seriously moreish. Whatever way you serve it, I can pretty much guarantee that you will be making this again. And again. And again. And ……………this could go on for a while, couldn’t it? Lets get to the recipe:

INGREDIENTS:

60ml olive oil

1kg chicken thigh fillets- halved, then quartered

1 onion finely chopped

1 leek sliced

1 clove garlic, finely chopped

350 grams button mushrooms, sliced

1/2 teaspoon dried tarragon

1 1/2 cups chicken stock

3/4 cup of cream (we use philadelphia low fat cooking cream)

2 teaspoons lemon juice

2 teaspoons dijon mustard

METHOD:

Preheat oven to 180 celsius. Heat 1 tablespoon of oil in flame proof casserole dish over medium heat. Cook chicken in 2 batches, for 6-7 minutes each or until golden. Remove from dish.

Add remaining oil to casserole dish and cook the onion, leek and garlic over medium heat for 5 minutes, or until soft. Add mushrooms and cook for a further 5- 7 minutes, until most of the liquid has evaporated. Add tarragon, chicken stock, cream, lemon juice and mustard. Bring to boil and cook for 2 minutes. Return chicken pieces to the dish, season well. Cover.

Place casserole in oven and cook for 1 hour, or until the sauce has reduced and thickened. Season with salt, pepper and serve with your favourite vegetables.

ENJOY!

Photo by Belinda- www.outoftheoffice.com.au

Photo by Belinda- www.outoftheoffice.com.au